Tart apples. Sweet blueberries. Crunchy pecans. Buttery oats.
Sounds delicious, right? I agree.
Apple blueberry pecan crumble is the crumble of your dreams. We all know that crumbles can be made with just about any fruit combination, but I almost never leave out blueberries. The way they bake and pop a little is just simply to die for. I also added apples into this one because fall.
This dessert is perfectly sweet tart and crunchy. Top it with some vanilla ice cream and I promise you'll have a real dessert winner on your hands.
The best part you ask? How ridiculously simple this is to put together. You don't have to worry about making a pie crust, rolling it out, blind baking it, etc. etc. This all goes in the oven at once, and comes out one amazing smelling beauty.
Make this apple blueberry pecan crumble this holiday season, or just lounging in on a Friday night in some sweats. I personally am doing both.
If you need any other recipes for the holiday season, check out this butternut squash and spinach lasagna, or these twice baked brown butter sweet potatoes.
Enjoy!
Apple Blueberry Pecan Crumble
INGREDIENTS
For the filling:
- 1 cup fresh blueberries
- 4 medium apples grannysmith and/or honeycrisp cut into ¼ inch slices - you can peel them or not, whichever your preference. I left the skins on.
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 tablespoon cornstarch
- 1 tablespoon lemon juice about 1 lemon
For the crumble topping:
- 1 cup oats
- ¼ cup chopped pecans
- ½ cup light brown sugar
- ½ cup flour
- 1 teaspoon cinnamon
- 1 stick ½ cup unsalted butter, melted
- ½ teaspoon salt
- Vanilla ice cream to serve
INSTRUCTIONS
- Preheat your oven to 375℉.
- In a medium-sized bowl, add all the filling ingredients and mix until combined.
- In a separate medium-sized bowl, add all the crumble topping ingredients and mix until you have pieces about ½ an inch in size.
- In a greased 9x9 baking dish, add the fruit filling then top with an even layer of the crumble topping. I like to clump some pieces together as I'm doing this to get some different size pieces.
- Bake for 35-40 minutes (until the topping is nice and golden browned and the fruit is bubbly).
- Serve warm with a scoop of vanilla ice cream.
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